| 摘要 |
PURPOSE:To obtain a composition for improving quality of starch food, improving a process for producing a starch food, bettering physical properties of starch food, preventing reduction in texture with time, having fluidity at 10 deg.C by blending edible fats and oils with a glycerol organic fatty acid ester, a stearyl lactate, a polyglycerol fatty acid having >=12 HLB, a sucrose fatty acid ester and water in a specific ratio. CONSTITUTION:A composition for improving quality of starch food comprises 0-20wt.% edible fats and oils, 0.05-20wt.% of glycerol organic fatty acid ester and a stearyl lactate, 0.01-5wt.% polyglycerol fatty acid having >=12 HLB and/or sucrose fatty acid ester and 50-90wt.% water and has flowability at 10 deg.C. |
